Potatoes

17 years ago today our lives were forever changed. If you are like me you are feeling a little unsettled today. I can’t quite put my finger on it. I keep tearing up. We are a great nation and we have “recovered”. We will just never be the same again. I am sharing a recipe with you today that I got from one of my customers many years ago. She moved to Chicago. I have no idea what has happened to her and yet I think of her today as I share this recipe. Somehow I hope I will reconnect with her someday. In the meantime, enjoy this recipe and hug your family tight tonight.

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations. I am sharing a recipe with you that is very special to me. When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation. I never had a recipe but this is how I remember the Potato Salad. Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

That’s all for today. Until next time…From our Butcher’s Block to your Table.

Mother’s Day is right around the corner. I am very blessed to still have my Mom with me. I know this is a very nostalgic time for many of you. Many of you no longer have your Mom. Some of you may have even lost your Mom this last year. I’ll bet you have fond memories of a special meal your Mom used to make for your family. Stuffed Peppers is a meal I will always remember my Mom making. The peppers were always fresh from our garden. Nothing I make can compare with Mom’s Stuffed Peppers. I don’t think Mom used a recipe. She just knew what to add to the mix. Here is my rendition. I hope you enjoy it. Make sure to give Mom some extra love this week.

Mix everything except the Pureed Tomatoes and peppers in a large bowl. When everything is thoroughly mixed, stuff the peppers and place them in the bottom of a large roaster pan or baking dish that has a cover. Pour the Pureed Tomatoes over the stuffed peppers. Cover and bake for about 3 hours.

Boil and mash about 4 pounds of potatoes.

Dip the potatoes on the plate, cover with the stuffed pepper and sauce. You will thoroughly enjoy this.

I am not embarrassed to tell you that when we go out to eat at Olive Garden I will get at least 2 servings of this soup–maybe 3. This is in addition to my dinner entree. Well, now that I can make this at home I no longer have to make a spectacle of myself in public. Experiment with this and add ingredients that will make it special for your family.

Brown sausage over medium heat in a skillet. Cook for 10 to 15 minutes over low. place cooked sausage in the bottom of the slow cooker. Wipe out the bottom of the skillet and add the bacon to the skillet and fry over medium heat. After 3 minutes add the diced onion and continue to cook. Drain the bacon and onions. Add the onions to the crock pot. Chop up the bacon and add to the crock pot. Add all other ingredients with the exception of the cream and kale. Cook on low for 4 to 6 hours. Add cream and kale and cook for additional 20 minutes. You will be glad for leftovers.